MUSHROOM & SAUSAGE GNOCCHI
MAKES 6 SERVINGS HANDS-ON TIME 30 MINUTES TOTAL TIME 30 MINUTES 500 g gnocchi 500 g spicy or mild Italian sausage, casings removed 227 g sliced cremini mushrooms 1 cup frozen peas, thawed 2 cups Big Batch Mac ’n’ Cheese Sauce (see recipe, page 118) 2 cups packed baby spinach ¼ cup packed fresh basil leaves In large saucepan of boiling salted water, cook gnocchi according to package directions. Reserving ½ cup of the cooking liquid, drain. Set aside.
In large nonstick skillet, cook sausage over medium-high heat, breaking up with spoon, for 2 minutes. Add mushrooms; cook, stirring occasionally, until browned, 6 to 8 minutes. Add gnocchi; cook, stirring occasionally, until lightly browned, 3 to 5 minutes.
Stir in peas, reserved cooking liquid and Big Batch Mac ’n’ Cheese Sauce until combined. Cook, stirring occasionally, until thickened, 5 to 8 minutes (sauce may separate but will come together as it cooks). Stir in spinach during last 2 minutes of cooking. Top with basil and serve immediately.
PER SERVING about 507 cal, 24 g pro, 24 g total fat ( 10 g sat. fat), 51 g carb (4 g dietary fibre, 6 g sugar), 78 mg chol, 1,118 mg sodium, 608 mg potassium. % RDI: 22% calcium, 14% iron, 27% vit A, 10% vit C, 22% folate.